Goat Cheese Salad Recipe

Prepare vegetables

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Core the tomatoes and slice into 1/4-inch thick rounds or wedges, depending on preference. Peel the red onion and slice very thinly into half-moons. If you prefer milder onion flavor, place slices in cold water for 5 minutes then drain and pat dry.

Prepare carrots and almonds

If using whole carrots, peel and shred to yield about 1 cup. Toast the sliced almonds in a dry skillet over medium heat, stirring frequently, 2–4 minutes until fragrant and lightly golden. Remove from heat and let cool.

Assemble goat cheese canapés

Preheat oven to 375°F (190°C) or use a toaster oven. Slice the baguette into 12 thin rounds (about 1/2-inch). Lightly brush each slice with the 1 tablespoon olive oil and place on a sheet pan. Toast in the oven 6–8 minutes until edges are crisp and bottoms are lightly golden. Alternatively, use crackers and skip toasting. Slice the goat cheese log into 12 even discs (about 3/4-inch thick). Place one goat cheese slice on each toasted bread round or cracker. Optionally, return to oven for 2–3 minutes just to warm the cheese slightly — do not melt completely.

Season salad

In a large mixing bowl combine the dried mixed greens, sliced tomatoes, red onion slices, and shredded carrots. Lightly season with a pinch of kosher salt and a few grinds of black pepper. Wait to dress until vinaigrette is ready.

Finish and plate

Just before serving, pour the prepared House Dijon Vinaigrette over the salad — start with about 2–3 tablespoons and gently toss with tongs to coat. Taste and add more vinaigrette as desired (reserve any extra for guests). Transfer dressed salad to a serving platter or divide among plates. Scatter the toasted sliced almonds over the top. Arrange the goat cheese canapés around or atop the salad, or serve them on a separate small plate alongside. Finish with an additional pinch of black pepper to taste.

In a small bowl or jar combine the white wine vinegar, Dijon mustard, honey, minced shallot, grated garlic, and fresh lemon juice. Whisk or shake briskly to blend. Slowly stream in the 1/4 cup extra-virgin olive oil while whisking continuously (or add oil to jar and shake vigorously) until the dressing emulsifies and thickens slightly.

Season to taste with salt and freshly ground black pepper. If dressing is too sharp, add an additional 1/2 teaspoon honey or a little more oil. Chill briefly if desired — the vinaigrette can be made up to 24 hours ahead and refrigerated; bring to room temperature and re-emulsify before using.